Shrimp curry
A dish that has become universal. Easy to prepare with a huge flavor quotient. This dish is versatile, too, and can be made with any vegetable at hand. INGREDIENTS: 6 servings 1 pound large shrimp, peeled and deveined 1/3 cup oil 1 large yellow onion, chopped 3 carrots, peeled and...
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Mushroom soup
Mushroom soup is one of the easiest and most versatile soups. Simple (just mushrooms, onions and nothing else), creamy (with milk and cream), hearty (with meat or chicken). I wanted the soup to be creamy, hearty and filling. Here is what I came-up with: I used a handful of fajita...
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Labneh cheesecake
My daughter reconciled me with the idea of making cheesecake using labneh (which is drained yogurt cheese). She had made delicious labneh bars (a few years ago she used to look at me and smirk “don’t ever expect me to enjoy cooking”) Well, here is the verdict: This was the...
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Red lentils and quinoa mujaddara
It took me forever to cook with quinoa. I figured it was the latest fad and I wanted no part of it. Well, quinoa is what I used, reluctantly, to make this mujaddara and it was a success. EASY, YUMMY, and all the attributes of a perfect meal: VEGAN, nutritious...
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Grapes and cheese bites
In your opinion, what makes a person a foodie? I think one clue is to have food-related memories. Like the day my friend Connie offered us a plate of these dainty cheesy balls; the delight to discover the crunch, sweetness and juiciness of a fresh grape inside the creamy exterior....
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Spaghetti with scallops in cilantro sauce
Tripoli is Lebanon’s largest Northern city. I remember spending a weekend there as a teenager with a family whose father was a business associate of my father’s. I thought the city was magical. My friend Aboud took me on long walks through the old city. I was mesmerized !...
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Labneh cupcakes
I usually have a jar of labneh in the fridge at all times here in Lebanon. In the US, I make it from scratch usually or buy it on my trips to the Middle-Eastern store. I decided out of the blue to make some cupcakes, thinking of a famous Texan...
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Sweet holiday fritters (Ma’karoon)
The French have their macarons, the Italians their macaroni, theLebanese their ma’karoons. Closer to the Italian version, Lebanese makaroons are made with flour (semolina or plain flour) and water into a dough and can be savory or sweet. You will get a sweet version today; these are also called...
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Fish and cauliflower in cilantro pesto
How about a simple, easy yet flavorful meal made in less than 30 minutes? The key is to prepare the cilantro pesto in advance. While it can be found in some markets in Beirut already frozen, those of us who live elsewhere can make it one day and freeze in...
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